A garnish of roasted artichokes with lemon juice, parsley, basil and capers.
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
In a hot pan 2 tablespoons of olive oil, over medium heat. Sauté the onions to soften and brown, 5-6 minutes.
Add the garlic, parsley and artichokes cut in four. Cook by mixing continuously and adding a little more oil if necessary, until golden brown, about 10 minutes. Season with salt and pepper.
Add 2 tablespoons of olive oil, 1 cup of chicken stock, the drained capers, the lemon zest and the basil.
Raise the heat to high and let it boil. Lower the heat to medium and cook uncovered for 20 minutes. You can add more chicken stock if necessary.
Put on a plate to serve and enjoy.
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